It has been a very long time since I lasted posted, and (unsurprisingly) a lot has happened. My husband and I are expecting our first child in October!! It is a very exciting time for us, and the first trimester was a roller coaster of nausea for me. Our cooking has been minimal the past few months, as I have been living off of my cravings for subways sandwiches and mashed potatoes!
I have also been craving citrus fruits way more often than I ever did before! Perhaps I need the calcium? Either way, we found a way to make citrus fruits unhealthy and sugary and delicious- put them in sweet rolls! These are essentially cinnamon rolls with a fruity filling instead of the more traditional nut and spice filling.
Typically these kinds of sweet rolls are made with oranges, but we made them with tangelos (the zest and juice). I preferred the tangelo flavor because it is tangier. Also, the rind is much brighter in color, which makes for great photos when you add in the zest!
You can serve these for breakfast, dessert, or as a snack! It does make a large batch, and they don’t stay moist for too long- so I recommend making these when you’ve got lots of hungry mouths to feed!
The recipe was inspired by an orange roll post from Lemon-Sugar, who uses traditional citrus and no zest! It was super easy to make, even in our small kitchen with no mixer. It is rather time consuming, but these tasty treats make the wait worth it!
Tangelo Sweet Rolls
(makes roughly two dozen rolls)
for the dough
2 1/4 tablespoons instant yeast
1 3/4 cup warm water
1/2 cup salted butter, melted
1/2 cup honey
5 1/2 cups AP flour
2 tsp salt
for the filling
1 tablespoon tangelo zest (from about 1 tangelo)
1/4 cup freshly squeezed tangelo juice
1/2 cup salted butter at room temperature [especially if you don’t have a mixer, it’s best to take this out as early as possible so that it can completely soften]
1 cup sugar
for the icing
1 teaspoon orange extract
1/4 cup freshly squeezed tangelo juice
1 tablespoon tangelo zest
2 cups powdered sugar
1/2 cup heavy cream
First, make your dough. Preheat the oven to 200° F and after it has preheated, turn it off. Combine the warm water with the yeast to proof your yeast- you may even wish to add a pinch of sugar for the yeast to feed off of. Let the yeast proof for about ten minutes. I usually proof yeast in the oven, but it was very reactive and I just left it on the counter this time around!
While the yeast is proofing, melt the butter in the microwave. I did probably one minute on 50% power, just enough to get it melted, but no more. Whisk the honey into the butter.
In a large bowl, measure out four cups of AP flour. Combine with the salt. Fold in the proofed yeast.
When the honey-butter mixture has cooled down a bit, whisk in the eggs. Then, add this to the larger flour mixture.
Fold it all together with a rubber spatula. In different environments dough will form in a unique way. My recommendation is to keep folding until it all comes together in one big heap. If you can stick your finger to it and pull away dough (meaning, it’s super sticky), add a bit more flour. Add 1/2 cup at a time, and do not go over 6 cups! We needed about 5 1/2 for ours, thus we added 1 1/2 cups to the original dough. Work it as little as possible in between additions. You do not want your dough to get tough and you don’t need it to lose all stickiness. It should be pretty sticky, but it should at least all stay together even when you put a finger on it.
Butter the bowl well and cover it in plastic wrap. Place it somewhere warm- either your oven or maybe even a microwave! Let it rise for 1 hour.
While the dough is rising you can make the filling, which takes like two minutes. With the remaining 58 minutes you could watch your favorite show or go to the gym to make up the the insane number of calories you will be consuming from these rolls. William and I chose the former. 🙂
To make the filling, start by washing and zesting a tangelo. We got one tablespoon of zest and 1/2 cup of juice from a single tangelo. Juice the tangelo and strain the juice into a bowl. Combine 1/4 of the juice with all of the zest in a bowl. Add in the sugar and room temperature butter. Blend them together until a paste is formed.
When the dough has finished rising, and is about doubled, prepare a large work surface by covering it in parchment paper and sprinkling it with flour. Punch down the dough while it is still in the bowl. This gets all of the added air out and allows for the rolls to cook more evenly. Spread the dough carefully into a large rectangle, about 1/2 inch thick.
Take your filling and drop spoonfuls across the entire sheet of dough. You will then need to spread the filling with your hands. Your dough should be sticky and the filling is a bit granular from the sugar, so the process will take some time and patience. Spread the filling generously across the entire rectangle of dough.
Next comes William’s favorite part! Rolling the dough. This is not an easy task, but it’s fun- don’t let yourself get frustrated with any mess you make, it will all be tasty and beautiful in the end! You need to roll the rectangle into a very long cylinder. Try to keep it as tight as possible, gently pressing down and squeezing the dough when necessary. If you need to stretch out the dough to help this process, you can, as long as you don’t poke too many holes in it!
When all is said and done, hopefully you have a giant cylinder of dough snaking its way across your countertop!
Butter several pans. [We really like using round glass or ceramic pans for rolls, it seems like they cook better in these and the heat more effectively reaches the center of the pan, fully baking all of the dough.] Using your sharpest knife, cut 2-inch slices and carefully place them in the pan. It helped having two people in the kitchen for this. When you move them, you do have to be pretty careful to keep them together and not let any filling fall out.
When all of the rolls are cut and in their pans, let them rise for another half hour.
Preheat your oven to 375°F. When you bake the rolls, be sure to bake them all on one rack, to insure even cooking. We did 20 minutes on the top rack, and 5 minutes on the bottom rack. During the last five minutes we also needed to cover them with tin foil so that the tops would not be too browned.
I will say, the baking is always a little stressful for me. We do not have the best oven, and it doesn’t seem to heat things very thoroughly. This can be especially problematic with breads, and sometimes the center goes uncooked. This technique of moving our pans around worked very well for us and they were all perfectly cooked!
While the rolls are baking, you can make the icing. It’s super easy! In a medium sized bow, whisk together another 1/4 cup of juice, and another tablespoon of zest, along with a bit of orange extract. We did need to zest one more tangelo for this, but if you have a really good plane grater, you might not find it necessary! Combine this with the powdered sugar and cream. You may need to add additional cream (1 tablespoon at a time) to get the consistency that you like.
I prefer fairly thick icing, as it photographs better and coats the rolls a bit better.
When the rolls come out they are ready to be glazed and served! [Do not skimp on the glaze, yes, you have enough to cover them!!]